Vol. 13, Issue 4 (2025)
Development of banana-pandan leaf dip tea and its Comparative study with green tea
Author(s): Meegada Akhila, M Mounica, MV Keerthi and P Sohith Reddy
Abstract: In this study, we explore a comparative analysis between a commercially available green tea sample and a green tea variant crafted from banana and pandan leaves. The research focuses on the development and optimization of dip tea derived from the aforementioned leaves. The banana and pandan leaves undergo dehydration at 60°C for 6 hours, followed by grinding to achieve a particle size of 0.5mm. The study encompasses a comprehensive examination of proximate analysis for both green tea samples, including the evaluation of Total Phenolic Compounds and Total Flavonoid Compounds. Additionally, sensory properties are assessed on a 9-point hedonic scale, providing insights into the potential alternative to traditional green tea made from Camellia sinensis.
Pages: 05-09 | 32 Views 19 Downloads
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How to cite this article:
Meegada Akhila, M Mounica, MV Keerthi, P Sohith Reddy. Development of banana-pandan leaf dip tea and its Comparative study with green tea. Int J Chem Stud 2025;13(4):05-09.
